The last two days have been packed with things and I didn’t realize I hadn’t written until my head hit the pillow last night. If it had been earlier than 11 I might have gotten back up to post, but I figured I’d just write in the morning instead.
One day I’ll get organized. Maybe.
Anyway, I wanted to share my favorite crock pot meal. I found the original recipe on a website called “skinny” something, or at least it had some iteration of “low fat” in the name. I’m not a fan of low fat stuff, but the recipe seemed decent. So I changed it around a bit and came up with something super delicious (with plenty of good fat).
This makes enough for our family of 3.5 (one of us isn’t eating food yet) to eat at least 4 meals. I haven’t tried freezing it yet because it’s so good I actually look forward to eating it for lunch or a second dinner.
Tip to make this even easier:
If you’re cooking something that calls for a partial onion, dice the remaining onion and store in a tupperware in your fridge while you’re cooking. This way you can just dump the onion into the pot when you’re ready to start the crock pot.
Santa Fe Chicken
1 medium onion, diced
4-5 cloves garlic, minced
1 bell pepper (any color), diced
28 oz diced tomatoes
16 oz black beans (drained)
4 oz diced green chilies
1.5 cups bone broth
1 cup frozen corn
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chili powder
1.5 teaspoons cumin
1/4 cup fresh cilantro, chopped (for garnish)
- Combine everything but the cilantro and avocado in your crock pot. Cook on low for 8-10 hours or high for 4-6.
- 30 minutes before serving, shred the chicken.
- Serve over white rice.